Chicken Biryani
Fragrant, layered rice cooked with tender marinated chicken, whole spices, and golden caramelised onions. A timeless South Asian showstopper.
1h 30m
5 people
- / 5.0
Uploaded by
halalme
🥘 Ingredients
1 kg chicken thighs (bone-in)
500 g basmati rice
200 ml full-fat yogurt
3 tbsp biryani masala
4 tbsp ghee
3 large onions (sliced)
1 pinch saffron
1 handful fresh mint leaves
👨🍳 Instructions
Marinate chicken in yogurt, biryani masala, ginger-garlic paste and salt for at least 2 hours.
Parboil basmati rice with whole spices (bay leaf, cardamom, cinnamon) until 70% cooked. Drain and set aside.
In a heavy pot, heat ghee and fry sliced onions until deep golden. Reserve half for garnish.
Add marinated chicken to the pot and cook on high heat for 5 minutes to seal the juices.
Layer the parboiled rice over the chicken. Scatter saffron milk, fried onions, mint and coriander on top.
Seal the pot with foil then the lid. Cook on low heat (dum) for 25 minutes. Rest 10 minutes before serving.
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